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Sure, there are plenty of delicious chain steakhouses out there. But what we like about these Seattle area restaurants is that they’re locally owned. No matter how you like yours done, you can sink your teeth in at one of these area steakhouses.

Started in 1996, owners Jeff Page and Ken Hughes (JaK) now have three area locations: West Seattle, Laurelhurst and Issaquah. Touted by Zagat, USA Today and the winner of Seattle Magazine‘s Best Steakhouse for 2011, JaK’s prides itself on dry aged, prime Nebraska beef. They offer free parking, and a great happy hour, but still keep things small and neighborhood oriented with no reservations and no large parties. Reasonably priced, their ribeye gets rave reviews, (as do their burgers). And if you’re with someone who’d opt for something else, they have salads, pork and fish options.

Metropolitan Grill, or “The Met”, is owned by Consolidated Restaurants, founded in 1951 by Seattle restaurateur David Cohn. Still in the family, it prides itself on being a locally owned, Seattle institution in the 1903 Marion Building. Praised by Wine Spectator magazine, and multiple winner of Best of Western Washington, Met Grill insists upon using dry aged USDA Prime from Nebraska and American Wagyu from Idaho. Try the filet mignon, or have the Chateaubriand carved to your liking at your table. Their crab cakes and lamb dishes are also fantastic alternatives to beef.

The original El Gaucho in downtown Seattle was born in 1953. It was part speak-easy and part Hunt’s breakfast club. Frank Sinatra was on the radio, cars were big and women’s beehives were bigger. By 1985, El Gaucho was gone, but not forgotten. Restauranteur Paul Mackay reopened El Gaucho with a flourish in 1996. With accolades from Bellevue Downtown Magazine , Best of Western Washington and South Sound Magazine, it’s obvious that Paul made a good choice. There are now four locations: Seattle, Bellevue, Tacoma and Portland. Their meat is 28-Day Dry-Aged Certified Angus Prime Beef steak. Their menu also boasts ribs, pork, poultry and the freshest seafood. They are all prepared to perfection over an open bed of glowing coals.

Schwartz Brothers Restaurants, headquartered in Bellevue, was founded in 1970 by Bill and John Schwartz. Their Daniel’s Steakhouses are in three Puget Sound locations: Leschi, South Lake Union, and Bellevue. Praised by Wine Spectator, Zagat, and Seattle Magazine, among others, Daniel’s is very proud of their Porterhouse, Rib-Eye, Delmonico (bone-in New York), and Filet Mignon. Exclusive to Daniel’s menu in the Seattle area is a slow-roasted, USDA Prime Bone-In Prime Rib that weighs between 28-32 ounces per serving. All of Daniel’s steaks and chops are 100 percent USDA prime, the top two percent of all graded beef in the nation, and every steak served is broiled at 1800 degrees.